Steaming Meat: Cooking Technique Or Just Hot Air?

Steaming is a cooking method that has been used since the Paleolithic period. It is a moist heat cooking method that occurs at a higher temperature than braising, stewing, or poaching. Since the boiling point of water is 212° F (100° C) at sea level, the highest temperature at which steam can cook food is also 212°F/100°C. This means that steaming does not exceed the temperature at which dangerous bacteria and parasites are killed.

Steaming is a gentle cooking method that is suitable for delicate foods, such as vegetables, white meat, fish, and certain types of dough. It is also a healthy cooking method, as no fat is needed to conduct heat, and it preserves up to 50% more nutrients than other moist heat cooking methods.

Meat can be steamed, and this method is particularly effective for tenderizing certain cuts of meat that come from muscles that get a lot of exercise, such as cuts from the shoulder area of deer, lamb, cow, and pig. These cuts contain a lot of connective tissues that melt when exposed to steam heat. Steaming is also suitable for cuts from lean muscles with little marbling, such as cuts from the hindquarter.

When steaming meat, it is important to choose a cut of meat that is suitable for this cooking method. Tender cuts with some marbling, such as sirloin, ribeye, or tenderloin, work well. The meat should be cut into thin slices to ensure even and quick cooking. It can then be marinated with your preferred seasonings before being placed in a steamer basket over a pot of boiling water. The cooking time will depend on the thickness of the slices and the desired level of doneness.

In conclusion, steaming is a gentle, healthy, and versatile cooking method that can be used for various types of food, including meat. It is a simple technique that has been used for thousands of years and is particularly effective for tenderizing certain cuts of meat.

Steaming meat is a gentle cooking method that preserves natural juices and flavours

Steaming has been used as a cooking method for thousands of years, dating back to the Paleolithic Period. It is particularly popular in China, India, and many North African countries. One reason for its popularity in these regions is that steaming requires little energy and water, making it a frugal and resource-efficient cooking method.

When steaming meat, it is important to choose a suitable cut. Tender cuts with some marbling, such as sirloin, ribeye, or tenderloin, are good choices. The meat should be cut into thin slices to ensure even and quick cooking.

To steam meat, you will need a steamer basket or a traditional bamboo steamer placed over a pot of boiling water. The water level should be below the steamer basket. Meat can be steamed for 3-10 minutes, depending on the size and thickness, and the desired level of doneness.

Steaming is a healthy cooking method as it requires minimal oil and preserves the natural nutrients in food. It is also a versatile technique, with steamed meat being used in various dishes like stir-fries, salads, or wraps.

Additionally, steaming is an effective way to tenderise meat. Many cuts of meat are tough and chewy due to the presence of connective tissues and lean muscles. By exposing these cuts to steam heat for an extended period, the connective tissues melt, and the protein strands unwind, resulting in tender meat.

It's a healthy cooking method that doesn't require fat or oil

Steaming is a moist heat cooking method that is gentle on food, as it is not agitated by bubbling liquid. It is also a very healthy cooking method. Since food is cooked by direct contact between steam (conduction) and the movement of the hot vapour through the food (convection), no fat or oil is needed to conduct the heat. This makes steaming a lower-calorie, low-fat cooking method. Food stays moist, too, since it is bathed in water vapour.

Steaming is a fantastic cooking technique that preserves the natural flavours and nutrients of ingredients, including beef. It helps to retain its natural juices and flavours. It is a versatile dish that can be enjoyed on its own or used in various recipes like stir-fries, salads, or wraps.

Steaming is also a very efficient cooking method. In countries where both fuels for fires and water are hard to come by, steaming enabled people to cook a lot of food relative to fuel and water, allowing them to make the most of their resources.

To steam meat, you can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Make sure there is enough water in the pot, but it shouldn’t touch the bottom of the steamer basket. Arrange the marinated meat slices in a single layer on the steamer basket, ensuring they are not touching each other. Cover the steamer with a lid and let the meat cook for about 8-10 minutes. Cooking time may vary depending on the thickness of the slices and desired level of doneness.

Steaming meat is suitable for delicate foods, white meat, fish, and vegetables

Steaming is a gentle cooking method that is suitable for delicate foods, white meat, fish, and vegetables. It is a moist heat cooking method that occurs at a higher temperature than braising, stewing, or poaching. However, it is still gentle on the food as it is not agitated by bubbling liquid.

Steaming is a healthy cooking method as no fat is needed to conduct heat, and it also helps retain nutrients. It is perfect for cooking delicate foods, and foods that are suitable for steaming include most vegetables, white meat poultry, and fish.

When steaming, the food is cooked by direct contact between steam (conduction) and the movement of hot vapour through the food (convection). This makes it a lower-calorie, low-fat cooking method. The food also stays moist as it is bathed in water vapour.

Some suitable foods to steam include:

• Leafy greens such as spinach, kale, collard greens, Swiss chard, and bok choy
• Chicken
• Seafood such as salmon, scallops, shrimp, lobster, and cod
• Starchy vegetables such as potatoes, corn, and carrots
• Broccoli
• Asparagus
• Dumplings
• Rice
• Fruits such as apples

The time it takes to steam meat and vegetables depends on the size and thickness of the food. Meat and fish typically take between 3-10 minutes to steam, while most vegetables can be steamed in 5 minutes or less. It is important not to steam vegetables for longer than 7 or 8 minutes, or they will lose their vibrant colour.

Steaming meat is a good way to cook tougher cuts of meat, as connective tissues melt when exposed to steam heat

Steaming is a moist heat cooking method that can be used to cook meat. It is a gentle cooking method, as food is not agitated by bubbling liquid. The highest temperature at which steam can cook food is 212°F/100°C, which is the boiling point of water at sea level. This means that steaming meat will not go above 100°C.

Steaming is a good way to cook tougher cuts of meat, as it helps to break down collagen and unwind protein strands, yielding tender meat. Cuts from the shoulder area of deer, lamb, cow, and pig contain a lot of connective tissues that make the meat chewy, but these tissues melt when exposed to steam heat. Other cuts that come from lean muscles with little marbling, such as cuts from the hindquarter, also benefit from the slow, moist heat of steaming.

To steam meat, you can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Make sure there is enough water in the pot, but that it doesn't touch the bottom of the steamer basket. Arrange the meat in a single layer on the steamer basket, ensuring the pieces are not touching. Cover the steamer with a lid and let the meat cook for 3-10 minutes, depending on the size and thickness of the cut. The meat is done when it is fork-tender.

Steaming meat is a healthy cooking method, as no fat is needed to conduct heat. It is also a lower-calorie, low-fat option, as food stays moist and water-soluble nutrients are not lost. However, some people find the texture and appearance of steamed meat unappealing, as it can look "washed out". Additionally, steaming does not create the Maillard reaction, which gives a lovely outer texture to fried foods.

You can steam meat in a variety of equipment, including a traditional bamboo steamer or a stainless steel steamer basket

Steaming is a moist-heat cooking method that cooks food by surrounding it with hot vapour in an enclosed environment. It is a gentle cooking method that does not require the addition of any cooking fat.

Bamboo Steamer

Bamboo steamers are a staple piece of kitchen equipment, with a stackable woven basket form and a moisture-locking domed lid. Bamboo steamers are naturally antibacterial, purse-friendly, and eco-friendly. Their woven structure allows steam to gently pass through the stacked layers, enhancing the flavour of the food.

To use a bamboo steamer, first, gather and prepare your ingredients. Then, line the steamer with parchment paper, cabbage leaves, or bamboo leaves (optional). Next, fill a pot or wok with water and place it on medium-high heat. While the water is boiling, arrange your food in the steamer, leaving enough space between each piece for the steam to circulate. Stack multiple tiers if you have them. Place the bamboo steamer on top of the pot or wok, ensuring the water does not touch the bottom of the steamer. Cover with the lid and allow the food to steam for the recommended cooking time.

Stainless Steel Steamer Basket

You can also steam meat using a stainless steel steamer basket. This method is more user-friendly and straightforward to clean. It is also easy to make large volumes of food in it. Simply fill the bottom of the steamer with a few inches of water and place heat-proof dishes of food on the tiers. Alternatively, line the tiers with cabbage leaves, cheesecloth, or paper steamer liners and place buns or dumplings directly on top. To prevent condensation from dripping onto the food, tie a thin kitchen towel around the lid.

Frequently asked questions